If we talk about the authentic adzhika , then in its recipe there is no place for tomatoes at all, but such an addition to meat dishes is hardly capable of withstanding anyone but Caucasians. All the others adapt the fire sauce based on their own taste preferences regarding the severity. Some of these adaptations, which just have tomatoes in the base, we will describe in detail later.
Acute Georgian adzhika with tomatoes - recipe
The recipe for this sharp adzhika from a tomato for the winter is distinguished by its restraint: it is based on only six ingredients, but this does not at all indicate the stinginess of taste, on the contrary, among such a minimum of components, each of them is able to stand out against the others.
Ingredients:
- tomatoes - 375 g;
- sharp peppers (dried or dried) - 3-4 pcs .;
- onion - 135 g;
- cloves of garlic - 3-4 pcs .;
- Mustard seeds - 1 teaspoon;
- vegetable oil - 25 ml.
Preparation
In a brazier or a thick-walled frying pan, heat a little vegetable oil and use it to fry onions of onions with pepper and mustard seeds. When the pieces of onion become transparent, and the hot pepper and mustard let off the aroma, add garlic cloves to the ingredients, and after half a minute and the "nail" of the whole dish is tomatoes. The latter can be blanched beforehand in order to make the adjika more homogeneous, and you can leave it right in the skin if its presence does not bother you. When tomatoes turn into mashed potatoes, and the excess moisture evaporates (minutes through 12-15), the sauce can be immediately poured into a small sterile jar and rolled up.
Recipe for a sharp adji from a tomato
If you want to feel not only the sharpness of the burning Caucasian sauce, but also to diversify its traditional recipe with a little sweetness, then add some dates to the mixture of tomatoes, hot peppers and garlic. Ready-made sauce will be the best option for any meat dishes.
Ingredients:
- green tomatoes - 590 g;
- cloves of garlic - 3 pcs .;
- dates (without pits) - 4-5 pcs .;
- water - 55 ml;
- vinegar - 25 ml;
- hot pepper (green) - to taste;
- ground paprika - 1 tbsp. a spoon;
- Ground cardamom - 1/2 tsp.
Preparation
In a mortar or bowl of a blender, chop the garlic together with fresh chili pepper and a little water. In this recipe, the liquid is needed for the most uniform and complete whipping of the sharp components together with the maximum taste extraction. Add the paprika with cardamom and add tomato to the mixture.
Chop the skin on green tomatoes and dip the fruits into boiling water. After half a minute hot water drain and pour the tomatoes with ice water. Remove the cuticle and cut the fruits in large cubes. Put the tomatoes in a brazier, pour a spicy mixture of pepper with garlic and spices, and then send the same pieces of finely chopped dates. Leave the sauce on the stove for an hour, and after a while try, add salt and granulated sugar to taste. If the tomatoes are not sufficiently acidic, then a portion of the vinegar will not be superfluous.
A sharp adjika from green tomatoes should be closed for the winter immediately after removing the dishes from the fire, for this
How to cook a spicy tomato adzhika?
Ingredients:
- cherry tomatoes - 360 g;
- hot pepper - to taste;
- garlic teeth - 6 pcs .;
- fenugreek, turmeric - 1/4 tsp.
- mustard seeds - 1 teaspoon.
Preparation
Optionally cut the tomatoes and put them in the brazier. Following the fruits, add chopped hot peppers, garlic choked and a mixture of fenugreek, turmeric and mustard seeds. Tomite adzhika with hot pepper and tomatoes for about 20-25 minutes, season with salt, boil again and pour over sterile jars.